Comments on: How to Make Pemmican

By: Lauren Muney

Lauren Muney — Mon, 16 Nov 2009 18:47:53 +0000

I had made my own years ago. While my methods varied slightly (as did my fruit additives), it always turned out well. I used to publish the recipe on my website but had removed it to redo the website.

Mine tasted great – however it took much time to prepare and “babysit” the drying meat.

By: Matt

Matt — Mon, 02 Nov 2009 03:57:05 +0000

I just made a batch from the “Nourishing Traditions” recipe. 3lbs lean beef, 1 pound fat (leftover from beef stock preparation), and 1/4 cup maple syrup. Absolutely delicious. You will want to do some hard work after you eat it. It is GREAT warmed up. You could even make it a great base for some hash.

By: How to Render Beef Tallow | Mark's Daily Apple

How to Render Beef Tallow | Mark's Daily Apple — Thu, 17 Sep 2009 18:59:04 +0000

[...] cubes and others claiming finely diced or shredded fat got the best yield. My experience with rendering pre-shredded buffalo kidney fat was painless and easy, so I went for shredded. I figured the more surface area, the better. As I [...]

By: %post_id% | how-to | %postname%

%post_id% | how-to | %postname% — Mon, 14 Sep 2009 10:55:19 +0000

[...] For making pemmican with berries (which is great for hiking and camping) you can check out Mark’s Daily Apple. [...]

By: drifter

drifter — Wed, 29 Jul 2009 19:31:22 +0000

I don’t know what you guys are talking about. I made pemmican and threw in dried blueberries, a bit of cinnamon.

The only thing is that I used clarified butter instead of tallow or suet. Clarified butter has a great taste

By: John

John — Thu, 11 Jun 2009 17:04:22 +0000

I would like sources for buying beef jerky on the web. I’ve been getting it from Costco (Pacific Gold), but I suspect there are healthier versions. Any suggestions would be appreciated, as I’m NOT going to be making my own.

By: sam M

sam M — Sat, 30 May 2009 22:20:21 +0000

What if you added some cayenne or texmex powders when you blended the meat? or perhaps mixing brown sugar into the rendered fat?

By: Trinkwasser

Trinkwasser — Fri, 29 May 2009 18:48:19 +0000

Sounds interesting rather than “must try this!”

My local butcher makes excellent Boerwors

http://en.wikipedia.org/wiki/Boerewors

which is more than good enough for me (had some last night) among his numerous other sausage recipes. Which reminded me of Biltong

http://en.wikipedia.org/wiki/Biltong

another one I didn’t have in a long time

By: Jack

Jack — Thu, 28 May 2009 04:51:29 +0000

That looks quite awesome, Mark,what’s your opinion on the advanced glycation end products that form as a result of this? Of course there are worse things you can do, but it doesn’t seem entirely healthy.

By: Chef Rachel

Chef Rachel — Mon, 25 May 2009 17:38:54 +0000

I have a few suggestions for making pemmican. Make a big batch of jerky and pemmican so you don’t have to make it as often. Bear in mind that 2 pounds of meat will make only about 8 oz (by weight) of jerky (1 quart before powdering).I find a food dehydrator with multiple trays makes it easy to prepare a large batch of jerky.

Add only enough rendered fat to make the meat stick together. Adding too much fat can alter the flavor, making it taste too strong.

In the Pemmican recipes in my book, *The Garden of Eating*,I figure 1 1/2 cups of liquid tallow to 4 1/2 cups of powdered jerky.

I add herbs, spices, and sea salt to enhance the flavor of pemmican and I press it into muffin tins, which firm up after chilling so you can pop out a meal size round of pemmican, wrap it in lettuces leaves, tuck it into a container and take your hand held-meal with you, supplemented with an apple or a couple of handfuls of grapes.

You can spice up pemmican w/Mexican, Moroccan, Italian, French, or Greek seasonings. I’ve even added sun dried tomatoes and dried bell pepper bits. Some find it an acquired tastes; others take to it right away.

I have taken this on airplanes and car trips. It makes great, compact travel food you can eat w/your hands.